Preheat the oven to 200°C/400°F. Have ready two 1-cup (240ml) capacity ovenproof ramekins or cups.
In a small bowl, mix the nectarines, blackberries, sugar and corn starch. Divide equally between the ramekins.
In a medium bowl, place flour, sugar and butter and, using your fingertips, rub the ingredients together until mixture resembles breadcrumbs. Add the flaked almonds and mix. Sprinkle over the fruit mixture and bake for 20-25 minutes or until topping is golden and fruit is bubbling.
Serve with heavy cream or vanilla ice cream.